Monday, April 7, 2014

Travelling Without Leaving, With This Nostalgic Clay Pot Fish Curry

As the weather warms up, I enjoy cooking on my barbecue and the stove top outdoors. I miss cooking outdoors in my clay pots during the winter, since clay pots tend to crack due to extreme temperatures from hot to cold. I cooked this spicy, flavourful fish curry using king fish on my clay pot that I bought last year during our summer vacation to Sri Lanka. It allows me to travel to the flavours that I crave, without packing my bags :) and brings back lots of good memories.This fish curry with gravy is an awesome side dish to enjoy with bread, flatbread or rice. I make it every time I buy king fish and making it in a clay pot outdoors in warm temperatures makes it even more special and nostalgic.

Fish provides a delicious alternative to meat-based dishes with loads of benefits and some varieties of fish are packed with healthy fats, like omega-3, vitamin D and protein. Preparing the fish with flavourful spices makes it more enjoyable and even the family members who are not fans of eating fish will not complain of it being fishy :)
To make this King fish curry...

2 king fish slices cut into cubes

3/4 tbsp chillie powder adjust to taste

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp garam masala

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

1 tsp salt adjust to taste

1 onion chopped

1/2 tsp grated ginger

1 tsp garlic chopped

1 tomato chopped

curry leaves optional

1 tbsp tamarind pulp

1 tbsp coconut milk powder or 2 tbsp fresh coconut milk

1/2 to 3/4 cup water

Marinate the fish with all the spices except for mustard seeds and fenugreek seeds for about 10 minutes.

Heat the oil on medium heat. Add the mustard seeds and fenugreek seeds, make sure it doesn't burn. Add onion, ginger, garlic, curry leaves and tomato then the fish. Add water to cover the fish and cook it covered in medium heat until the gravy thickens. While the fish is cooking flip the fish without breaking it.

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